Chocolate Chevron Cake

Ingredients:

Cake

• 110 g unsalted butter, room temperature
• 1 cup of sugar
• 4 large eggs, room temperature
• 1 can (450 g) Hershey's chocolate syrup (1 1/3 cups)
• 1 tbsp vanilla extract
• 1 cup premium flour
• 1 cup powdered sugar

Ganache

• 0.5 cups heavy cream
• 220 g semi-sweet chocolate granules
• 1 tsp. instant coffee granules

Preparation:

1. Preheat oven to 160°C. Line the bottom of a 20cm diameter, 5cm deep round cake tin with parchment paper, then grease the tin with butter and dust with flour, shaking out any excess.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs one at a time, then beat in the chocolate syrup and vanilla extract. Add the flour and knead the dough. Pour the dough into the prepared pan and bake for 40-45 minutes, until set in the center. Let cool in the pan for 30 minutes, then remove from the pan, invert the cake onto a wire rack set over a baking sheet, and let cool completely.
3. Glaze:
   
   Whisk the powdered sugar with 1 tablespoon of water until smooth, thick, and barely pourable. When you lift the icing from the bowl onto the whisk, it should slowly flow in a ribbon. You may need to add a few more drops of water. Prepare a pastry bag with a small round tip and fill it with the icing. Set aside while you prepare the ganache.
4. Ganache:
   
   Place the heavy cream, chocolate chips, and coffee in a bowl over a pan of simmering water. Heat, stirring occasionally, until smooth and warm. Pour the ganache over the cake and spread it evenly over the top and sides, tilting the rack until the cake is coated in a smooth chocolate layer.
5. Immediately, while the ganache is still wet, pipe parallel lines of frosting, about 2.5 cm apart, all over the cake, stopping just below the edge. Lightly run the blunt side of a small knife across the ganache, perpendicular to the white lines, leaving lines 2.5 cm apart, alternating directions (first left to right, then right to left, and so on) to cover the entire cake. Let the ganache and frosting set. Slice the cake at room temperature and serve.
   
   
   

   Storage

   
   You can wrap the cake without ganache in plastic wrap and store it in the refrigerator for a few days, but once you've coated it with ganache, keep it at room temperature for no longer than 8 hours. Refrigerating it will cause condensation to form on the ganache, which will ruin the decoration.